WASHINGTON— Pasta noodles contain only three ingredients: eggs, water and flour. But how can you achieve a tasty result every time? Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore, what you do — or don't do — to the cooking water can change the edible result. This video serves up four food-chemistry informed pasta pro-tips so you can serve up delectable al dente pasta instead of an unappetizing ball of overcooked noodles. Watch the latest Reactions video here: [url=https://youtu.be/gSOnxUBJs8A]https://youtu.be/gSOnxUBJs8A[/url].
American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.
